Natascha from Natascha’s Palace is hosting a very interesting challenge this month, centered around Roman recipes. I found the topic fascinating and decided to join in. I chose Roman Bread, which is a very simple and old recipe, and reminds me of the Greek breads my mom has always made…very healthy and simple. It was also a great recipe to try during lent, as Greek and Eastern Orthodox Christians, such as myself, will celebrate Easter this Sunday.
Prior to this challenge, I had never heard of Roman Bread and it was very interesting to learn about. There are no consistent recipes, but the common thread I found is that this is an ancient bread, which is usually made in a flat round loaf and made of spelt, wheat, and/or rye flour. I chose to use a recipe from Ocado with all spelt flour and a fast yeast. I have never baked with spelt flour before, because I usually go for whole wheat when I make bread. I was very impressed with how easy it was to knead and how wonderful the texture was. It is such a healthy flour and my little ones really enjoyed it. I will definitely be baking more bread with spelt flour. Thanks again Natascha!
I made a loaf version too and just couldn’t resist adding spinach from our garden 😉
- Recipe adapted from Ocado
- 3 1/3 cups spelt flour (20.7 oz.)
- 1/2 tsp. salt
- 1 tsp. rapid rise yeast
- 1 1/2 cups warm water (not hot)
- 1 Tbsp honey
- 1 Tbsp olive oil (I used extra virgin)
Pair this bread with a good olive oil or honey or with: